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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (241g) Recipe makes 4 servings |
||
| Calories 848 | ||
| Calories from Fat 614 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 68.2g | 104% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 35.1g | ||
| Polyunsaturated Fat 22.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 692mg | 28% | |
| Potassium 219mg | 6% | |
| Total Carbohydrate 48.1g | 16% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 4.9g | ||
| Protein 13.4g | 26% | |
Ingredients
- 14 ounces tofu, drained
- 1 cup flour
- 1/2 cup Italian dressing
- 1 cup breadcrumbs
- 1 cup canola oil
Directions
1
Preheat oil in skillet on medium to high heat.2
Slice tofu into strips.3
Dredge strips into flour making sure to shake off excess. Dip into italian dressing (just like what you eat on your salads), then coat with bread crumbs. To make even more crispy, dip into dressing then bread crumbs again.4
Place strips into your preheated skillet. Cook until bottom turns a nice brown then flip and repeat.5
Serve with ranch, ketchup, or your favorite dip!
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